Mint Chocolate Chip Brookies take the best of both worlds, a chewy, rich chocolate brownie and top it with a deliciously crispy cookie to make a flavor combination that tastes straight out of the girl scout’s factory.

This isn’t the first brookie we’ve had on the site or the last (Oreo ones are coming soon!) because the mix of cookie texture and my classic rich dark chocolate brownies is a total win. If this sounds good to you check out our Peanut Butter Brookies.

St. Patrick’s Day has hit us pretty hard around here, we are up to our eyeballs in all things mint, green and rainbow. I’ve got 6 packages of corned beef in our deep freeze and I have basically cornered the cabbage market in our neighborhood because I am pretty obsessed with this Roasted Cabbage Steaks.

How do you guys celebrate your St. Patrick’s Day? With little kids in the house every day is a new rainbow/pot of gold project.

MY OTHER RECIPES

Tools used in the making of these Mint Chocolate Chip Brookies:Mint Extract: Make sure you are buying “Mint” not “Peppermint” here for authentic flavors.Gel Colors: The green is easy to add, start in very small doses. For this recipe you can also totally use the Food Coloring Drops (and it may be easier to add one drop at a time as needed), I just always have gel on hand.9×13 Baking Pan – The straight edges and even cooking of this pan is ideal for bars and brownies.Dark Chocolate Chips – My favorite dark chocolate chips, I keep them on hand in volume! More and more stores carry the brand now too, so when mine has a sale I buy 3 or 4 bags of every flavor. (Sometimes I can even get them for LESS than Nestle)Unsweetened Cocoa Powder – This cocoa powder gives an amazing, dark, rich chocolate flavor. I also highly recommend the Trader Joe’s Brand of cocoa powder.

Instructions

In a large bowl or stand mixer add melted butter (let it cool for just a minute or so), sugar, eggs, and vanilla and whisk together until well combined.

Add the cocoa powder and salt to the bowl and mix well.

Add in the flour and chocolate chips and mix until just combined.

Using a spatula, pour into the bottom of your pan and spread. (I scrape out as much as I can so I can just reuse the bowl for the mint chocolate chip layer - yes laziness, but also they are going to be stacked on top of one another anyway, why create more mess?)

Bake for 20-25 minutes.

Make the second layer while the first layer is cooking.

Add 1 cup butter, sugar, 3 eggs, mint extract and green food coloring to a stand mixer and mix on high until well blended, for 2-3 minutes.

Add the flour, baking powder, baking soda, cream of tartar, salt and dark chocolate and turn the mixer on low, until combined.

Using a large spoon or your hands, drop chunks of mint chocolate chip cookie dough gently over the brownie layer.

Bake for 25-30 minutes, until the dough is just set and not very jiggly.

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